Cyclops eyes (butter cookies)
60 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Stick butter | |
¾ | cup | Sugar |
1 | Egg | |
½ | teaspoon | Vanilla |
Some powdered sugar | ||
1 | tablespoon | Milk |
¼ | teaspoon | Baking powder |
1½ | cup | Flour |
1 | Bag red hots |
Directions
From: akagan@... (Arielle F Kagan) Date: 25 Dec 1994 11:52:29 -0500 Variation on a recipe from the _Fannie Farmer Boston Cooking School Cookbook_, 1970ed.
Cream butter, sugar. Add egg, vanilla, milk; beat until very smooth. Add flour, baking powder; beat until very smooth again. Refrigerate until stiff enough to roll into small balls about the diameter of a quarter, which will take at least an hour. Flatten; place on cookie tray (spray first with Pam if tray isn't non-stick). Push a red hot into the center of each (it will rise and try to pop out while baking). Bake at 350 until red hots just start to bubble (bottoms of cookies will be just turned brown). This will take 5-8 minutes. Remove from oven; sprinkle with powdered sugar while still warm. Makes lots.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Black eyed peas
- Black-eye pea skillet
- Black-eye pea soup
- Black-eye salad
- Black-eyed pea soup
- Black-eyed peas
- Black-eyed peas #1
- Black-eyed peas #2
- Black-eyed peas #3
- Black-eyed susan cookies
- Black-eyed-pea salad
- Breakfast black eyed peas
- Bulls eye cheesecake
- Fresh black-eyed peas
- Frog-eye salad
- Frog-eyed salad
- Lizard's eyes
- Monster eyes
- Rib eye loin
- Spicy black eyed pea soup